Photo: Thomas J. Story

YieldsServes 6 to 8
AuthorRyan Pollnow

A dinner party of bold, salty tapas (Spanish-style small plates) gains an element of freshness from this slightly sweet, crunchy salad, created for us by chef Ryan Pollnow of Aatxe ("Ah-chay") restaurant in San Francisco. You'll have a bit of leftover vinaigrette for your next salad.

How to Make It

Step 1
1

Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool.

Step 2
2

In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin.

Step 3
3

Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds.

Step 4
4

Make ahead: Vinaigrette, up to 2 days, chilled.

Ingredients

  VINAIGRETTE
 3 tablespoons unsalted butter
 4 Medjool dates, pitted and chopped
 1/2 cup toasted almonds, divided
 1/4 cup sherry vinegar
 3 tablespoons extra-virgin olive oil
 3/4 teaspoon kosher salt
 1/2 teaspoon pepper
  Salad
 6 1/2 ounces wild arugula
 1/2 small turnip, peeled and shaved on a handheld slicer
 1/2 Bosc pear, cored and quartered but unpeeled, shaved on a handheld slicer
 1 ounce wide shavings manchego cheese (about 1/2 cup)

Directions

Step 1
1

Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool.

Step 2
2

In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin.

Step 3
3

Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds.

Step 4
4

Make ahead: Vinaigrette, up to 2 days, chilled.

Arugula Pear Salad